香煎日本山藥絞肉醬/Yamaimo Wafu Meat Sauce |MASAの料理ABC

香煎日本山藥絞肉醬/Yamaimo Wafu Meat Sauce |MASAの料理ABC


Hello Everyone, I am Masa This time I would like to share the recipe for a healthy drinking snack Usually, the yamaimo (Japanese mountain yam) is used in soups or is served after being ground into a paste This time, I am pan frying the yamaimo. This cooking method will result in a crunchy texture and really showcases its flavor The yamaimo makes a light drinking snack when combined with the Japanese style (wafu) meat sauce This is a really simple recipe. Alright, let’s get started! chicken thigh – 1 slab This time I am using skinless chicken thighs, you may use chicken breast or some ground pork 1/3 of yamaimo — usually the skin needs to be peeled, though the skin contains lots of nutrients Hence it is better to keep the skin on. To do that we must remove the small fibrous roots found on the surface Scorching the fibrous roots is a traditional method to process this vegetable In this way, the fibrous roots are easily removed, and the yamaimo will have an added bbq flavor Cut into thin slices Add a bit of oil to the pan Add a bit of sesame oil turn the stove onto medium heat The yamaimo can easily gets stuck to the pan, hence it’s important to shake the frying pan to keep them moving and to ensure an even color Pan fry till golden brown The yamaimo may be eaten raw, so no need to cook them all the way through Remove from heat when it turns gold brown Ground chicken thigh Stir fry until the color changes Add 1 tablespoon of sake Add 180 ml of dashi Add 1 tablespoon of mirin and one tablespoon of soy sauce Simmer for 1-2 minutes Turn off the stove Add 2 tablespoon of of water mixed with the potato starch I usually turn off the stove first before adding the potato starch and water mixture I make sure that it is well mixed, then turn the stove back on again Doing so will prevent the starch from forming lumps in the sauce Turn on medium heat When the sauce reaches a thicker consistency, add the yamaimo back into the pan Heat the yamaimo slightly then it’s time to plate The yamaimo can be substituted with potato If you are using potatoes, make sure that they are cooked through before serving Note that the potatoes will take a longer time to cook than the yamaimo Top the dish with chopped green onion and white sesame There, the delicious yamaimo and wafu meat sauce is done! It is getting colder everyday, just in time to enjoy warm and healthy dishes like this one Please enjoy! Thanks for watching!

43 thoughts on “香煎日本山藥絞肉醬/Yamaimo Wafu Meat Sauce |MASAの料理ABC

  1. 今天看到了老師的分享,不僅學到了多一度山药的料理,還得到了另一種啟發,不知什麼原因,削山药皮時,手會痕癢得很辛苦,看到老師用义子固定山药。我長知識了。謝謝老師。

  2. 山藥皮的部分有很多營養,這個當時再在看《料理仙姬》的時候就學到了,但是先烤一下再去根須這麼細緻的tip還是老師教得更詳細😍😍😍感謝分享

  3. 今晚又學到了:
    用叉子拿山藥(手不會癢)、
    山藥的除毛方式、
    山藥還可以用煎的、
    看起來真的養生~👍
    山藥一直以來都是煮排骨、或雞湯、
    或磨成泥加納豆拌飯(好吃也養生)

    每一次看老師的用心教學⋯真的受益良多~
    感謝~!👏 🍷

  4. 我在这一集里学到了两招:山药皮不用削去,只需烧掉须须就可以了。勾芡时,先离开火,等芡汁全部融合于菜中,再放在炉灶上烧。非常感谢MASA老师!

  5. 因為不是每種山藥都可以生吃,如果買不到這品種,請問是否要先灼熟才煎? 還是直接煎熟山藥呢?

  6. Your mandarin is excellent for a Japanese, thanks for sharing, will try out this dish, probably replacing the Japanese Mountain yam for potato. Cheers

  7. 單看標題就馬上覺得肚子餓了😋😋😍😍💖💖~
    謝謝Masa 老師分享好料理🙏🙏。
    除了美食,還學到實用知識,讓我们獲益良多👍👍。

  8. 說起來根莖類的食物滿多營養師都會說皮別切掉,因為皮含有的營養是最好的。
    如:地瓜、蘿菠、胡蘿波、馬鈴薯、牛蒡等都可以含皮一起吃的。
    只是因為怕農藥殘留才都會削皮再煮來吃。

  9. 清洗山药,最好带上一次性手套,不然很多人会过敏,手痒的不行,非常难受😣,大家一定要重视。

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